The kid is obsessed with blueberries, so every time we see them on any kind of sale we buy them. However, my spouse and I aren’t always together, which is how we ended up with something like four pounds of blueberries in our fridge this week. They are delicious, but that’s a lot of blueberries for a voracious 16 month old. So I googled “blueberries recipe” and the first hit was an incredibly popular recipe for blueberry muffins. I’ve made muffins a few times before, but one time was bacon mashed potato muffins and the other times are just quick breads cooked into muffin size, rather than a specific muffin recipe. Granted, muffins are just individual sized quick breads, but something ended up different and amazing with this one. Probably the just-right amount of streusel topping.
I also chose this recipe because I already had all the ingredients in my pantry, though I am running low on baking powder. If you bake at all you probably already have the ingredients for some kind of quick bread/muffin all the time, minus some fruit (so I often go for banana).
Whisk together the dry ingredients: flour, brown sugar, salt, baking powder. I do recommend a whisk instead of a fork so the baking powder can get well mixed in, but you do you. Then mix the wet ingredients together right in the measuring cup: egg, oil, milk.
Make a little well in the middle of the dry ingredients, and pour the wet mixture right into the middle of it. Stir just until all the dry ingredients are moistened and there aren’t big pockets of flour anywhere: you want to stay clumpy so the muffin is tender.
Then fold in your blueberries. I love very fruity muffins with just enough muffin to hold the fruit together, but your preferences may vary. Generally when baking with fruit/chocolate chips/nuts/mix ins you want to do that at the end, after the batter is all mixed, so you don’t have secret and disgusting clumps of flour/baking soda stuck to the nooks and crannies of your mix in.
It’s almost a one bowl recipe, and would be if you didn’t make the streusel topping and just sprinkled them with sugar instead. But I love the streusel: cut together room temperature butter, sugar, flour, and cinnamon with a fork until crumbly and streusel-looking. This recipe makes six big muffins or twelve little ones; each got a heaping tablespoon of batter and a generous sprinkling of streusel.
Bake em in a 400 degree oven and marvel at their beauty. Also beware, these muffins are surprisingly heavy. I wanted to eat two for breakfast this morning, but only made it through one and a half (kid ate the other half but didn’t like these as much as plain blueberries. More for us!)
Blueberry muffins, adapted from a ridiculously popular allrecipes recipe
1 1/2 c flour
1/2 c brown sugar + 1/4 c white sugar (or mix to your preferences; more brown = richer taste)
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1/3 c milk
1 1/3 c fresh blueberries (or whatever fruit you have)
streusel ingredients: 2 TB room-temp butter, 1/4 c sugar, 2 TB flour, 1 tsp cinnamon
Whisk together flour, sugars, salt, and baking powder. Measure out vegetable oil in a measuring cup, then whisk an egg into it, and add enough milk to make 1 cup. Preheat oven to 400. Make a well in the dry ingredients and pour the liquid ingredients into it, then stir just until everything is moistened; there’ll be clumps. Fold in the fruit so it’s well incorporated.
Use two knives or a fork and smash the butter into the sugar, flour, cinnamon for the streusel topping, until the mixture looks like big crumbs.
Heap batter into lined or oiled muffin cups, and sprinkle generously with streusel topping.
Bake at 400 for 20 minutes. Enjoy!